THE MECHANISM OF BLOCKING EFFECT OF GARLIC ON THE FORMATION OF NITROSAMINES
- VernacularTitle:大蒜阻断亚硝胺合成机理的研究
- Author:
Jinzhou LIU
;
Xiyun LIN
- Publication Type:Journal Article
- Keywords:
garlic sulfhydryl compound nitrosamine nitrite thionitrite
- From:
Acta Nutrimenta Sinica
1956;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
potato. The rates for removing nitrite also showed the same order.A new compound formed from the reaction of allyl mercaptan with sodium nitrite had characteristic absorption peaks of -NO group at 1508 CM-1 and 650 CM-1 of infrared spectrum. With UV-ray irradiating this new compound, the NO7 radical was regenerated. UV/Vis spectrum scanning also showed the specific absorption of R-SNO compounds. Based on the facts mentioned above and the rules by which -SH compounds react with nitrite to form R-SNO compounds, the molecular structure of this new compound can be described as CH2= CH-CH2-SNO, named "Allylthionitrite".In conclusion, -SH compounds in garlic extract could be competitively reacted with nitrite forming thionitrite compounds and then blocked the formation of nitrosamines. We believed this might be the partial mechanism of the blocking effect of garlic on the formation of nitrosamines.
